Salmonella spp in chocolate is uncommon, but when it is, people can become ill and experience abdominal pain, diarrhea or fever. The symptoms usually disappear after a few days. In high-risk groups, this can pose a problem, even leading to death.
During the preparation of chocolate, Salmonella spp can end up in the chocolate from the raw materials (e.g. eggs) or contamination via the production process. When ingesting this chocolate, the fat of the chocolate protects the Salmonella spp against stomach acid and then enters the intestines unaffected. There it will settle on the intestinal wall and cause the health problems mentioned above.
Within 2 days
If you, as a producer of chocolate, want to have your product checked for Salmonella spp or other micro-organisms such as E coli, then Groen Agro Control is the right place for you. Within 2 days of receipt we can indicate whether your product is suspicious for the presence of Salmonella spp.
If you have any questions or comments about this, please contact our Foods Product Manager: Michel Witmer. Or call +31(0)15 257 25 11.